Instructions

In a large (10 to 12-inch) cast iron skillet with a lid, heat the oil.

Sauté the shallot and garlic over medium heat until soft, about 3 minutes. Stir in the garam masala, cumin and cayenne and cook one minute more, until fragrant. Carefully pour in the tomato sauce and coconut cream. Simmer gently until the sauce has thickened enough to coat the back of the spoon, 5 minutes. Season to taste with salt.

Using your spoon, create four wells in the sauce and crack an egg into each. Place the cover on the pan and simmer the mixture over medium heat until the whites are set, but the yolks are still runny, 3 to 5 minutes.